Total Time
Prep 20 mins
Cook 20 mins

This is yet another version of asian salad. I love snow peas when they are in season so I cannot resist adding them to this salad. We enjoy this dish in the summer and spring for our main dish, and absolutely love it.

Ingredients Nutrition


  1. Make sesame dressing by shaking all ingredients in a tightyly covered container.
  2. Set aside.
  3. Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.
  4. Pinse with cold water; drain.
  5. Spray 10 inch skillet with cooking spray.
  6. Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.
  7. Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.
  8. Sprinkle with sesame seed.
  9. Serve with remaining dressing.
Most Helpful

3 5

This recipe is a great summer recipe. I used rice noodles instead of soba. I did find the dressing a little bit too 'vinegar-y' so I would probably recommend more oil and less vinegar? I will definately make this one again though! Thank-you!

5 5

A fantastic meal that goes together very quick. I did make a few adjustments based on personal preference and what I had in the fridge. The pork tenderloin was precooked pork loin which was cut into strips and stir-fried in a small amount of the dressing along with the grated ginger. There was some extra grated ginger thrown in and the peppers, onions and snow peas were stir-fried just until crisp tender. Dressing was served on the side as suggested. Made for *Help a Camera-less Chef Game #5*